hearty-vegetable-beef-stew

Winter Best Food

Hearty Vegetable Beef Stew

The slow cooker makes this veggie-packed beef stew super-easy and extra-savory.

Ingredients

  • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 12 ounces tiny new potatoes, quartered
  • 4 medium carrots, cut into 1/2 inch pieces
  • 1 medium onion, cut into wedges
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)
  • 1 cup reduced-sodium beef broth
  • 1 teaspoon dried marjoram or dried thyme, crushed
  • 2 cups frozen cut green beans

Directions

  1. Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.

  2. Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.

  3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

  4. If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.